Smoked Scotch Eggs

By Kris Valckx, Rocky Mountain Smokers



6 large eggs

Ice water

1 pound sausage meat

1 tablespoon of your favorite rub (i.e. Prairie Smoke & Spice Tumbleweed)

½ cup of your favorite BBQ sauce (i.e. Prairie Smoke & Spice Blue Ribbin’ Sauce)



1. Gently put the eggs in a medium saucepan and cover with cold water. Over high heat, bring the eggs to a boil. When the water begins to boil, cook for 2 minutes. Remove the eggs from the boiling water and submerge them in an ice water bath to stop them from cooking.  Once cool, peel them and refrigerate.

2. Divide the sausage into six equal portions. In your hands, gently wrap the sausage all around the egg, stretching as needed and sealing it completely. Do this with all the eggs and then season them liberally with the rub. Refrigerate while you prepare the smoker.

3. Prepare your cooker to cook indirectly at 235 degrees using your favorite wood for smoke flavor, like cherry or apple.

4. Place the eggs on the cooking grate and cook for 1 hour and 15 minutes, or until golden brown and firm to the touch and the sausage meat has reached an internal temperature of 165 degrees.

5. Turn off the heat or shut the vents on the smoker. Apply the BBQ sauce to all sides of the eggs and let set, approximately 30 mins.

6. Remove the eggs from the cooker, allow to cool 5-10 mins, and serve!


Makes 6 servings.